Introduction
Ramen is a beloved Japanese dish, consisting of chewy noodles served in a flavorful broth, often topped with ingredients such as sliced pork, nori (seaweed), soft-boiled eggs, and green onions. The complexity of the broth, combined with the texture of the noodles, creates a deeply satisfying and warming meal.
Ingredients
- 2 liters of water
- 1 kg pork bones (or chicken bones for lighter broth)
- 1 piece kombu (dried seaweed)
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional)
- 1 onion, halved
- 1 piece of ginger, sliced
- 2-3 cloves garlic
- 2-3 dried shiitake mushrooms
- 2 tbsp sake (optional)
- 200g pork belly (chashu)
- 4 soft-boiled eggs
- 4 sheets of nori (seaweed)
- 1-2 green onions, thinly sliced
- 200g fresh ramen noodles (or store-bought)
- Soy sauce or miso paste for additional flavor
- Toasted sesame oil (optional)
Instructions
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Prepare the broth:
- In a large pot, bring water and pork bones (or chicken) to a boil. Skim off any scum that rises to the surface.
- Add kombu, onion, ginger, garlic, and shiitake mushrooms to the pot. Simmer on low heat for 4-12 hours (the longer, the richer).
- After simmering, strain the broth to remove solids. Season with soy sauce, miso paste, and sake (if using). Adjust salt and soy sauce to taste.
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Prepare the pork belly (chashu):
- Roll pork belly tightly and tie with kitchen twine. Sear in a hot pan until browned all over.
- Simmer the pork belly in a small amount of soy sauce, mirin, and sake for about 1 hour until tender. Slice thinly before serving.
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Cook the ramen noodles:
- Bring a separate pot of water to a boil. Cook fresh ramen noodles according to the package instructions (usually 2-3 minutes). Drain and set aside.
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Prepare the toppings:
- Soft-boil eggs by cooking them in simmering water for 6 minutes, then transferring them to ice water. Peel and slice in half.
- Slice green onions and prepare nori sheets for topping.
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Assemble the ramen:
- Divide the cooked noodles into bowls.
- Ladle the hot broth over the noodles.
- Top with slices of chashu pork, soft-boiled eggs, green onions, and nori sheets.
- Optionally, drizzle a bit of sesame oil or add more soy sauce to taste.
Health Notes
- Ramen broth can be high in sodium, so adjust the amount of soy sauce or use low-sodium alternatives to control salt intake.
- For a lighter version, use chicken broth and lean protein like chicken breast.
- Add more vegetables (like spinach, bok choy, or corn) for a more balanced meal.
Enjoying the Dish
- Ramen is best enjoyed piping hot. Mix the noodles with the broth, ensuring each bite is full of flavor from the toppings and seasonings. The broth’s complexity is key to the dish’s enjoyment, so take time to savor it.
Tips
- Simmer the broth for as long as possible to develop the most flavor.
- Use fresh ramen noodles for the best texture, but dried or instant noodles can work in a pinch.
- Adjust the toppings to your preference – ramen is a highly customizable dish. Try adding butter, corn, or spicy miso for variation.
